Time for Pie

With another Thanksgiving right around the corner, I figured it was finally time to make my first real pie crust instead of using one from the freezer section. I went back to this post that had all of your great suggestions for pie crust recipes to try. Thank you. Thank you. And thank you.

Not sure which one to start with, I took pieces and parts from a few that sounded good. Strike that… that sounded easy. It seems I have an irrational fear of working with dough for some reason.

To start, I made sure to get all my ingredients super cold, including the metal bowl and pastry cutter.

I decided to try out a pie crust with shortening instead of butter… no reason… just because.

And I went out to buy a pastry cutter for the task. I’m sure this wasn’t necessary, but it did work great.

I also had this pie rolling pin that I bought about a year ago. The ends are tapered so you can turn and roll out the dough in different directions easily… I think. I’m sure this wasn’t necessary either, but it gave me a little extra confidence.

Now, don’t laugh at my pie dough. I have a feeling it’s not supposed to look this rough. It would definitely help to see someone do this first. I work much better when I know what things are supposed to look like. I also think I need to see what a lightly-floured surface means, because lightly wasn’t working so much. After rolling it out one time, I had to scoop it up and try again. Definitely leaning toward the generously-floured side of flouring. It reminded me of this doughnut disaster.

But not to give up, I carefully placed my twice-rolled, tearing and stretching crust in the pie plate, repairing sections where necessary.

And it worked. YAY!

Next came the cream cheese layer. It already looks better.

Then the pumpkin layer. YUM.

When it came out of the oven, it looked like a real pie. And the crust doesn’t look so bad after all.

Rustic… yeah… I was going for rustic if anyone asks.

Halfway through baking, I added the topping made of brown sugar, chocolate, pecans and a little maple syrup.

It was so good. Just the right amount of texture to go with the creamy filling.

If you use miniature chocolate chips, the crunch will be a little more subtle. Or just tell yourself that because that’s all you have on hand.

It was really, really good. I was even surprised by how good the crust tasted.

I think I’ve opened up a new world of baking. I see more pies in my future. As a matter of fact, I think I’m gonna make up some more crusts and freeze them to keep handy.

Looks like you did a wonderful job of your crust. I especially like the way you patterned it around the top edge. It looks fab.

Next time you could try making the pastry in your mixer (do the flour and butter first and then just slowly add the water through the funnel at the top) if you have one. It is incredibly fast that way and I don’t find it is any less good than doing it by hand.

Usually I’m super impressed by your offerings Bakerella, but this one just seems to be too much to me. I’d be thrilled if I were wrong though. I’m not a fan of throwing all the desserts from the table in one bowl. Sorry.

I did like the pie crust tutorial though. I haven’t braved that one yet. Maybe this year!

I never make homemade pie crust either (my Grandma would disown me if she knew that). I’m a big fan of the Pilsbury roll-out crust, but this looks delicious! Canadian Thanksgiving is already over, but I will keep this in the back of my mind for Christmas Eve dessert.

I make the pies for Thanksgiving every year and I roll the dough out between two pieces of wax paper, then you don’t have to worry about it sticking to the counter or adding too much flour. Then when you are done rolling, you can pull one of the pieces of wax paper off and then use the other one that the pie dough is still stuck to to flip it into the pan and then pull that one off as well. It makes it a lot easier! Just a little tidbit I thought I’d share!

WOW! You REALLY outdid yourself this time, I have to say… This may be The Best pumpkin pie recipe ever as it mixes two of my Thanksgiving favs in one happy combination! I am a “texture” oriented cook/baker and to me, the smoothness of the pumpkin, mixed with the crunchiness of the pecans and the sweetness of the chocolate chips sounds just dreamy to me.. I may forgo the cream cheese b/c I’m not a huge fan of cream cheese, but otherwise… BRAVA Bakerella!! You go girl… and Happy Thanksgiving!!

I totally understand what you mean by having to see someone else do it in order for yourself to get the hang of how you’re supposed to do something. Nevertheless, I’d have to say your pie came out beautiful and tasty looking!!

I’ve always been hesitant in making pies, especially making my own pie crust. But your demonstration has given me motivation and confidence. One question though, after layering the topping, should the foil go back on if I see that the crust is browning too much? I just hate having burnt or too dark crusts on a pie.

i’m not sure if you have the product tenderflake over there (it’s shortening, if you don’t), but it has a great pie crust recipe on the container, which has always been my mother’s secret, and hers are damned flaky.

Wow this looks so great and I will definitely have to try it out sometime. Although I am only 14 I do make pies ALL of the time. A pastry blender is needed because when I try to blend the things with a fork it just all sticks to the fork and it is not pretty!

How were you surprised that the topping tasted good!? I’m salivating just looking at the picture.
Not being from the US we don’t celebrate Thanksgiving, but I would love to try this pie. What exactly is in canned pumpkin and pumpkin pie spice?

Looks good Bakerella. My mother always made the recipe of Betty Crocker pie crust, never fails. But I have this neat item, mom gave me.
A round disc that comes with a pie cloth that is round and has elastic on it, and it fits around the circular board. I also use a cloth for my rolling pin. Without it I cannot make a pie crust worth a darn.. Mom never used this item, and never had a problem with pie crust. Asked her why, she said practice, practice, practice. Don’t you just love mothers. Paulette

The best crust tricks I have been taught:
– freeze your stick of butter, and grate it with a cheese grater afterward. it makes incorporating the butter much easier, and gives it less time to lose its cool (hardy har, “lose its cool” i’m sooo funny).
– I have an old tupperware rolling pin that is hollow, that i fill with ice water. to keep condensation from ruining the crust, i put plastic wrap on top first.
– to transfer the crust to the pan by folding it in half, and then in half again. place the point at the very center of the pan, then unfold.

beautiful pie! i just tried a recipe on allrecipes.com called Brown Family Pumpkin Pie with a pecan struesel topping and it was divine!

Oh my gosh, that looks amazing! I’ve made pumpkin cake but I’ve yet to try pie. I love making pie and was taught by my mum how to do pastry, you’ve got to try it with butter, it’s for special occasions only (calorific!) but it’s divine!. I’m going to be starting the Christmas mince pies soon, can’t wait! Do you have mince pies in the US?

i need to take the gigantic leap & roll out pie crust as well. thank you for your honesty…i went back to your post with suggestions on pie dough & i am going to attempt the one where marni wrote that she makes a dough w/ vodka…her explanation made sense to me…also joy the baker has a dough that sounds yummy & does not need rolling.

Have you tried Heidi Swanson’s Spice Kissed Coconut Milk Hazelnut lined crust Pumpkin Pie? It’s divine! It tastes like pumpkin pie, but it doesn’t have that “commercial” taste because the coconut and hazelnut give it a little extra home-made oomph. Your layer of cream cheese made me think of it. Try it out!

(btw… I agree what people are saying about making the crust in the mixer! It’s SO EASY! I use the recipe in the book that came with my KitchenAid mixer! It’s so good… my mom – who has always made crusts by hand, and for years thought it was a sin to do it any other way – has started doing hers in the mixer!)

I’m the self-proclaimed “queen of crust”! Until two years ago, I’d always made my own pie crust using refigerated butter-flavored Crisco. THEN… I mastered a “new” alcohol based crust recipe! This amazing pie crust is wetter and easier to work. The alcohol cooks off during baking and produces the flakiest pie crust ever! I’ll be posting a tutorial on http://winged-pigs.blogspot.com/ in early December. Please drop by to check it out :-)

I absolutely HATED making pie crust for a long time, so not many pies were ever made in my kitchen. My mom gave me a recipe for the absolute easiest and wonderful crust….I am no longer scared or too lazy to make crust from scratch.

2 c. flour
2/3 c. vegetable oil
1/3 c. milk

mix together (I use my hand and it’s NOT messy) and roll out between sheets of waxed paper. Then you can use the bottom sheet of waxed paper to get it into the pan….easy peasy! I get a lot of compliments on my pies too (thanks mom!)

I have been making my own pie crusts for years and I think mine look just a little less rough than yours. It lets them know it’s homemade. When I’m in a hurry I have been known to use the refrigerated crusts, or the occasional frozen if I’m traveling with pies because the LAST thing I want is to forget and leave my good pie pans somewhere. My specialty is blueberry.

Ooooo, now this is an idea. My hubby (I know!) made a sweet potato dark chocolate pecan pie this weekend that was featured in this month’s Louisiana Cookin’, & it was pretty darned yummy. However, I didn’t care much for the typical corn syrup mixture that’s used for pecan pie fillings (it’s too sweet & masked the flavor of the sweet potatoes). Perhaps it’s time for a recipe mash-up, subbing sweet potato puree’ for the pumpkin… Hmmm…

Yummy yummy yummy! We had early Thanksgiving because my husband deployed but I might have to make this for our upcoming Ham-giving! I wish you posted more than once a week! Your desserts are always so fun and delicious.

I made my first pie with a homemade crust a couple weeks ago, and it turned out fabulous! Now I have enough confidence to do it again, and this pie looks like the perfect one to try. I made an all shortening crust but found another recipe using half butter and half shortening that I plan to try next time. Great Job Bakerella!!!

That looks great!! Nothing beats a pumpkin and cream cheese combination!!! A tip my grandma taught me when I was learning to bake pies: keep a close eye on thinner crusts while the pie is cooking & if it looks like it might get a little too brown, cover the edges with foil so it won’t burn. And her pies were the *best* pies I’ve ever had!

Don’t fear the pie!!! Mastering pie crust will change your life. It’s not hard, it just takes a recipe that you feel confident with. Try a few – learning takes practice. It took me a few times to get it right, but once I did, my baking went up to a whole new level. I use all butter. You will be amazed at the flavor.

Thanks for posting this!!! For one, pies intimidate me, and two I’ve been looking forward to making a homemade pie I saw one recipe on food network using roasted pumpkins, and bananas. Looked DELICIOUS as does this recipe…maybe I could make both :)

My grandmother had neither butter nor Crisco, or a refrigerator to chill the dough or ingredients, but made the best crust and pies you have ever put in your mouth. No longer considered to be healthy or PC, but she used lard in her crust, back when you could get it very cheap. She used cold well water in the dough. then the baked them in a wood fired kitchen stove. My favorite recipe is from my ancient Better Homes and Gardens cookbook that I bought in high school. It has never failed me. There are new releases of that cookbook, the loose leaf one with the red and white check cover. I used my grandmother’s rolling pin, and I am sure that is one thing that helps :)

This looks delicious! I learned very quickly it is considered a sin to use a commercial pie crust in my husband’s family. My mom-in-law always makes homemade, and makes the best pies ever! I had to learn how to make them, although after 17 yrs I still don’t have it mastered like hers, but then, I only make them about once a year. I did find a recipe that uses shortening and butter combo, and makes for much tastier, flakier and easily handled crust. It is in America’s Test Kitchen Family Cookbook, which is the best cookbook for learning basic cooking techniques. Thanks for the post!

In my world when it comes to pumpkin pie, I say, “if it ain’t broke don’t fix it.” Your pie looks delicious but for a purist such as myself, there’s nothing better than the pie crust with pumpkin pie filling (and perhaps a dollop of whipped cream).

A pumpkin pie was requested of me by my sister-in-law, and i have to say, I really hate pumpkin pies. But this. Wow. this came at just the right time. What better way to cover up that weird smushed-pumpkin that with cream cheese and chocolate chips and pecans and maple syrup….I’m sure it will be delicious!

I’m going to try the pie for Thanksgiving. What is the name of the pie? I need a title for my recipe file. I didn’t see a name of the recipe, maybe I missed it. Maybe Chocolate Pecan Cheesecake Pumpkin Pie.

P.S. I made my very first red velvet cake ball this weekend. They were a hit! Definitely going to make them again and work my way up to the fancy cake pops! I also made the Snickerdoodle recipe and those were my favorite. Thanks!

– cut in Tenderflake Lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal or peas.

– In a 1 cup measure, combine the vinegar and egg. Add water to make the 1 cup measure full. Gradually stir liquid into the flour/lard. Add only enough liquid to make dough cling together. You will probably have some liquid left over. You can use your pastry blender or knives to mix the liquid in well.

– Gather this into a ball and divide it into 4 portions. Be sure to cover whatever you are not using at the moment with saran wrap to keep from drying out.

Roll out each portion as you need it on a lightly floured surface. *NOTE* for pie shell you obviously just roll out one shell at a time. Make it bigger than the pie plate so there is plenty to edge the pan with. If you are making tarts, I use the lid of a one pound margarine tub to use as a cutter. Perfect size for muffin tins which you will probably make your tarts in :-)

– once rolled out, transfer to a pie plate. The easiest way to do this is to roll the dough a bit on your rolling pin (to about the half way mark) then lift it on the pin, put the rolling pin at the halfway mark on the pie plate and unroll. Lifting it and depositing it this way makes for less opportunity for any crust to tear.

– trim off the excess. Leave about a 1/2 inch over the edge for a pie. Then flute the edges (you can just use a fork pressed into the edges to do this) and then bake this according to your recipe. *NOTE* For a prebaked pie shell like for lemon meringue simply bake for about 10-15 minutes at 350 degrees. Watch it though. For these prebaked shells be sure to fork it all over the bottom with the fork prongs. This will help keep the pastry from rising in the bottom and getting air bubbles in it.

kudos for giving crust a try! it IS so much easier than everyone thinks. once you get the hang of it- you’ll never go back to frozen.
here’s a few tips from culinary school…
using shortening makes it mealy- so good for chicken pot pie- berry pies- pies with a lot of liquid. using all butter makes it flaky- so- for pumpkin, lemon meringue and so forth. i always use 1/2 and 1/2- it’s a great crust that works for everything.
for a flaky crust- break the /shortening into slightly larger than pea size chunks. this evenly distributes the fat and will make nice air pockets which = flaky.
you really don’t need pastry cutters or anything fancy. use your hands- it’s easier to manipulate what’s going on with the dough.
only use enough ice water to get the dough into one piece. if you work it too much it will become tough.
you know- i have to make 9 pies today…. i would be more than glad to take pictures of the process and email them to you. i work better with the visual confirmation that what i’m doing is right too. let me know.rosiebug79@hotmail.com
if you add just enough ice cold water just to bring it together- it will be lighter

Looks yummy! I don’t think it matters how you get the crust in, as long as it tastes good :)

A few ideas, though … try rolling out the pie crust on some wax paper, or even saran wrap. Then you can pick it up and flip it over onto your pie plate, and peel the backing off. This, unfortunately, does make the crust slide around a bit when rolling. You could probably use one of those silicone cookie sheets too.

One other neat trick that I’ve seen (from Chef At Home), is to partly roll your crust onto your rolling pin when you want to pick it up. Then carry your rolling pin with the crust draped over it over to your pie plate, and ease it on. This can be tricky if your pie crust dough is a little dry.

Good choice to go for shortening! I’ve used butter in a pinch, and while it tasted all right, it seemed quite greasy once baked.

That is one gorgeous pie! I can’t wait to bake one myself. You’ll find making homemade pie pastry gets easier each time you do it. I’ve been baking for over 40 years and still use shortening in my pie crust…not a fan of using butter…the pastry is not as flaky with butter…and I like the neutral taste shortening gives to the pie.

America’s Test Kitchen taught me to replace half the water in the crust recipe with vodka. It makes the dough way easier to work with, but during baking, it all cooks out, leaving you with a super flakey crust!

Once again you have gone above and beyond … I was going to make a Pecan Topped Pumpkin Pie but after seeing this, my plans have changed … thank you!!! BTW I just started making pie crusts and have tried most of the above mentioned methods … the grating frozen dough works good BUT you want it to stay frozen, so I grated it using my food processor so my warm hands don’t melt it :) Then I use the food processor to make the dough … no sense in making a big mess if I don’t have to :) I will be posting my new found pie recipe later this week, since my first one was eaten by a small child before i could get a picture :)

Bakerella, You’ve done it again. I’m drooling all over my keyboard. I’ve missed your posts this past week! I’ve been eagerly checking for new holiday recipes…and you did not disappoint! Definitely worth the wait! I will definitely be putting this in my oven…and quickly after, in my mouth….very very soon! =) Happy Thanksgiving! and Happy Baking! =)

Congratulations on your first piecrust!!! Funny that I should come across this — I am VERY intimidated by dough!! My in-laws are a great team at making pie crusts and so I asked them this summer if I could shadow them as they did it–and I did it! Have not attempted it yet on my own, but I actually did it. (My dream is to bake a beautiful loaf of crusty French bread one day….)
Anyway, congrats!
I’m visiting your site to get tips on dipping the Nutter Butter truffles — yum!! They are for my sister in law whose house we are invading this week for the holiday!

Looks good… never heard of th crust recipie though…. the Tenderflake recipie is good and flaky…. but I wouldn’t suggest using a mixer or food processor because the secret to the flaky part is when you have small bits of the lard mixed amungst the rest of the ingredients and not to work the dough to much when rolling it out ( so do small portions at a time… enough for 1 pie). Than when it bakes the lard mixes with the rest of the ingredients and leaves small air pockets….. the flaky part.

This is good idea for a future blog… comparing the different crusts…. taste vers. flaky

This looks delicious, I will definitely try it this Thanksgiving. I was looking for new and fresh dessert recipes for our Turkey dinner, so THANK YOU! Bakerella, I hope you and your family have a very HAPPY THANKSGIVING! I bet it will be one of the most delicious dinners in the country!
:o)

I am totally making this for thanksgiving! I have been looking for a pumpkin pie recipe with some added spunk- and finally you have brought one to the table. I’m so excited! Thanks so much for the Bakerella!

Good crust recipe! I bet you had a ton left over, though, if you used all that for a single-crust pie. I take the leftover dough and roll it out, prick it with a fork, baste it with milk, and then sprinkle it with cinnamon and sugar. Bake for 10-12 minutes while your pie is baking, and you have a great snack!

Like you, I am terribly afraid of pie crusts. I dont know why, since Ive never tried it and therefore never had any failures, but I think it must be all the horror stories about crusts. But… I think you’ve just inspired me to try. Here goes nothing!

Agree with all the comments about the mixer – I never make pastry by hand. Still have no idea how much a stick of butter is but in the UK the standard recipe is twice the amount of flour to fat so I tend to make 250g flour and 125g fat. I make several batches and freeze uncooked pastry balls in freezerbags. You must, must try sweet pastry or pate sucree as the French call it, again really easy in the mixer. Raymond Blanc does a great recipe which I could email if needed!!

My mother has a traditional pumpkin roll she whips up around the Thanksgiving season, a blend of pumpkin bread and cream cheese filling. Then my father, the master baker in our house, is the king of the chocolate pecan pie.
This recipe covers both sides of my family perfectly! Now won’t they be surprised when I show up to dinner holding THIS creation?! Best of both worlds.

Pie Crust tips. (finally something I’m qualified to comment on) I’ve been making pie crusts since I was about 8, and learned from my grandmother.

I also prefer shortening for my crusts although my grandmother uses lard.

Don’t use a mixer.

The dough should actually be crumbly. That’s a good thing. The crumblier the dough, the flakier the crust will be. Try not to work with the dough too much because this will make it more elastic (less crumbly). For this reason I try to avoid re-rolling the dough at all costs.

I also want to second the previous comment about the value of left over dough. I always make sure there’s about 1 crust left over to make Flap Jacks. Now you can re-roll the dough, cut butter on top, sprinkle with sugar and cinnamon and bake for about 15 min. With a good crust recipe, this is often enjoyed more than the pie. It’s also great for people to munch on while the big meal is being prepared and goes well with coffee.

Ina Garten always makes her pie crust in a food processor, and it works great! Unlike a mixer, which can easily overactivate the gluten, pulsing with a food processor makes the pastry come together quickly and easily. Plus it tastes awesome. Check out one of her pastry recipes, they’ve never failed for me!